ROOT VEGETABLE POT ROAST RECIPES

Name: Root Vegetable Pot Roast
Prep time: 30 min
Total time: 3 h
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 boneless beef chuck roast (3 lb); 3/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 cups chopped onions; 1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton); 1 cup dry red wine; 1/4 cup tomato paste; 4 cloves garlic, finely chopped; 2 teaspoons chopped fresh thyme leaves; 1 1/4 lb rutabaga, peeled, cut into 1-inch cubes; 1/2 lb parsnips, peeled, cut into 2-inch pieces; 1/2 lb turnips, peeled, cut into 1-inch pieces; 1/2 lb carrots, cut into 2-inch pieces

ROOT VEGETABLE POT ROAST RECIPE - BETTYCROCKER.COM

Root Vegetable Pot Roast Recipe - BettyCrocker.com image

Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.

Provided by Betty Crocker Kitchens

Total Time 3 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 boneless beef chuck roast (3 lb)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups chopped onions
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 cup dry red wine
1/4 cup tomato paste
4 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/4 lb rutabaga, peeled, cut into 1-inch cubes
1/2 lb parsnips, peeled, cut into 2-inch pieces
1/2 lb turnips, peeled, cut into 1-inch pieces
1/2 lb carrots, cut into 2-inch pieces

Steps:

Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.

Nutrition Facts : Calories 460 , CarbohydrateContent 21 g, FatContent 1/2 , FiberContent 6 g, ProteinContent 35 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 550 mg

ROOT VEGETABLE POT ROAST RECIPE: HOW TO MAKE IT

Root Vegetable Pot Roast Recipe: How to Make It image

During the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping, and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. —Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 30 minutes

Prep Time 30 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 can (14-1/2 ounces) reduced-sodium beef broth
2 chai black tea bags
2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 large onion, cut into 1-inch wedges
2 celery ribs, cut into 1/2-inch pieces
1 tablespoon olive oil
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 medium lemon, thinly sliced
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker., In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours., Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim off fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 421 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 523mg sodium, CarbohydrateContent 27g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 36g protein.

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